Spray a 10 inch non-stick skillet with cooking spray.Layer half the potatoes.Sprinkle half the scallions and half the ham.Black pepper to taste.Repeat the layers.Cover and cook over medium heat for 15 minutes.Pour the eggs, cover and cook another 3-5 minutes, or until the eggs are almost set.Top with cheese, cover and cook for 3-5 minutes, or until melted.

Spray a springform pan or pie plate with cooking spray. Sprinkle half the cracker crumbs on the side of the pan.Add water to a gelatin mix in small bowl. Stir 2 minutes or until completely dissolved. Cook for 4 minutes.Blend gelatin, cottage cheese and cream cheese with electric mixer or blender until smooth. Pour into a large bowl.Gently stir in whipped topping.Pour into prepared pan. Smooth the top. Sprinkle remaining crumbs around outside edge. Refrigerate for 4 hours or until set.

Garnish with lemon zest. (We topped it with a bit of whipped topping and blueberries.)

Here is the basic recipe. The two different flavoring recipes will follow. (This recipe look long and complicated, but it really isn’t. There are simply specific steps that need to occur at specific times. If you have a stove, a whisk and an electric beater, you can make these.)

1. Place mixing bowl (glass is preferred) in freezer at least 2 hours before you plan to start making the souffle. An ice cold bowl will help the egg whites get foamy and hold their shape better. This bowl must be perfectly clean, with no traces of oil/fat or dish soap residue,or your whites will not form.2. Preheat the oven to 375. Place a 9×13 pan, half full of water in the oven as a water bath. (A water bath will let the souffle’s interior get fully cooked without burning or drying out the exterior. You may find recipes that don’t have you use a water bath, but you really do need it.)3. Prepare all ingredients, measuring them out and having them ready to use. Souffles are not difficult, but they are a bit fussy and you won’t always have time to measure your ingredients as you go along. It’s best to have everything measured out and in their own little ramekins (like you see on cooking shows).4. Prepare your souffle dish or ramekins. Spray the entire inside with cooking spray. Put the panko crumbs (or granulated sugar) in and rotate the dish until the inside is completely covered. Dump out the excess. (The crumbs and sugar help the souffle rise by giving the eggs something to “grab onto” as it climbs.)5. Prepare flavoring. Set aside.6. In a small saucepan, heat the milk on medium-low heat until it steams. Do not let it scorch.7. In another saucepan, add butter and oil over medium-low heat. When the butter is melted, slowly add the flour, whisking as you add to avoid lumps. Cook and whisk for 2 minutes. Do not let it brown.8. Slowly add the milk to the oil-flour mixture, whisking as you pour. Continue to cook this together until the mixture has the consistency of thick pancake batter (2-4 minutes.)9. Transfer the hot mixture to a large bowl. Add egg yolks one at a time, whisking until completely incorporated.10. Whisk in flavoring.11. Remove mixing bowl from the freezer. Put egg whites in bowl. With an electric mixer on low, start beating the whites. As they get foamy, increase the speed. Add salt. Beat until they whites are shiny and stiff. (Stiff is when they hold stiff peaks when you lift the beaters out. If the peaks bend over, you have soft peaks, and the eggs are not done yet.)12. Using a rubber spatula, add 1/3 of the egg white to the yolk-flavoring mixture and GENTLY fold together. Do not rapidly mix the two, that will deflate the egg white. Fold the remaining egg white in. It is okay if white streaks remain obviously visible.13. GENTLY spoon the batter into the ramekins or souffle pan.14. Bake until puffed up and firm to the touch. For 6 ramekins, that will be 20-24 minutes, for a souffle dish it will be 38-42 minutes. If your oven has a glass window, leave the light on and check frequently as you near the cooking time. Do NOT open the door to check, because the in-rush of cold air can deflate the souffle, as can shutting the door hard. 15. When the souffle is done, immediately serve. Have your dinner guest at the table and ready for the souffle. As the souffle cools, it will begin to deflate. That will in no way detract from the flavor, but it will alter the potentially beautiful appearance. “A souffle waits for no one.”

1. Preheat oven to 350. Fill an 8×8 pan half-full of water (water bath), and set in the oven to preheat.2. In a small saucepan, place the cocoa, flour and 2 tablespoons of sugar. Add the chocolate milk, and set over medium heat, stirring constantly until smooth (about 2 minutes.) Remove from heat and let cool about 5 minutes.3. When you remove the chocolate sauce from the heat, whisk the egg white until soft peak form. Slowly add the remaining tablespoon of sugar and continue beating until soft peaks are present again.4. Fold in cooled chocolate sauce, a little at a time, until the egg whites and chocolate are completely incorporated together.5. Spray baking ramekins with cooking spray. Pour batter into each. Place in water bath and bake until the tops look slightly dry (14-16 minutes.) Do not open the oven until you are ready to take them out. A sudden burst of cold air can make them deflate.6. Remove from oven and top with whipped cream and instant coffee granules (or espresso powder.)

Other possible toppings are powdered sugar, cinnamon or shaved dark or white chocolate, or a raspberry or strawberry sauce.

Other options are adding the instant coffee or cinnamon to the chocolate syrup, or making this a Mexican chocolate souffle by adding a touch of cayenne pepper to the sauce.